Anjeer-e-Shahi Gosht Korma: Royal Fig and Lamb Korma with Saffron-Cardamom Elixir
Embark on a culinary journey to the opulent kitchens of the Mughal era with this exquisite Anjeer-e-Shahi Gosht Korma. This dish is a symphony of rich textures and profound flavors, where succulent pieces of lamb are slow-cooked to tender perfection in a velvety, saffron-infused gravy. The unique addition of sweet, dried figs lends a subtle, earthy fruitiness and a delicate sweetness that beautifully complements the aromatic warmth of green cardamom and a medley of finely ground spices. Each spoonful reveals the luxurious creaminess derived from cashew paste and fresh cream, balanced by the tang of yogurt, creating an unforgettable experience that is both regal and deeply comforting. The golden hue from the saffron, the fragrant steam, and the melt-in-your-mouth lamb promise a truly imperial feast.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless Lamb shoulder, cut into 1.5-inch cubes500 g
- Plain full-fat yogurt0.5 cup (120ml)
- Ginger-garlic paste1 tablespoon
- Red chili powder1 teaspoon
- Turmeric powder0.5 teaspoon
- Salt (for marination)1 teaspoon
- Ghee3 tablespoons
- Green cardamom pods, lightly bruised6
- Cinnamon stick1 (2-inch piece)
- Bay leaves2
- Onions, finely sliced2 large (approx. 300g)
- Cashew nuts, soaked in warm water for 30 minutes0.25 cup (40g)
- Dried figs (anjeer), stems removed, quartered8 large
- Saffron strands, steeped in 2 tablespoons warm milk0.25 teaspoon
- Green cardamom powder0.5 teaspoon
- Coriander powder1 tablespoon
- Cumin powder1 teaspoon
- Garam Masala1 teaspoon
- Fresh cream0.25 cup (60ml)
- Water1 cup (240ml), or as needed
- Salt (to taste)to taste
- Fresh coriander leaves, chopped (for garnish)2 tablespoons
- Toasted slivered almonds (for garnish)1 tablespoon
- Dried rose petals (edible, for garnish)1 teaspoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Marinate the Lamb: In a large bowl, combine the lamb cubes with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and 1 teaspoon of salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours.
- 2Step 2
Prepare Cashew Paste: Drain the soaked cashew nuts and blend them with 2 tablespoons of water to a very smooth paste. Set aside.
- 3Step 3
Sauté Aromatics: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add green cardamom pods, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.
- 4Step 4
Caramelize Onions: Add the finely sliced onions to the pot and sauté on medium-low heat, stirring frequently, until they turn a deep golden brown and are caramelized. This will take about 20-25 minutes. Ensure they don't burn.
- 5Step 5
Cook the Lamb: Increase heat to medium. Add the marinated lamb to the pot and sear for 8-10 minutes, stirring occasionally, until the lamb is browned on all sides and the yogurt starts to separate.
- 6Step 6
Add Spices and Figs: Reduce heat to low. Stir in coriander powder, cumin powder, and green cardamom powder. Cook for 2-3 minutes, stirring continuously, until the spices are aromatic. Add the quartered dried figs and mix well.
- 7Step 7
Simmer the Korma: Pour in 1 cup of water, bring to a gentle simmer, then cover the pot tightly. Reduce heat to low and cook for 60-75 minutes, or until the lamb is fork-tender. Stir occasionally to prevent sticking and add a little more hot water if the gravy becomes too thick.
- 8Step 8
Enrich the Gravy: Once the lamb is tender, stir in the prepared cashew paste and the saffron-infused milk. Mix well and cook for another 5 minutes, uncovered, allowing the gravy to thicken slightly.
- 9Step 9
Finish the Korma: Stir in the fresh cream and garam masala. Cook for 2-3 minutes more, ensuring the cream is fully incorporated but do not boil after adding cream. Taste and adjust salt if necessary.
- 10Step 10
Garnish and Serve: Ladle the Anjeer-e-Shahi Gosht Korma into a serving dish. Garnish generously with fresh chopped coriander leaves, toasted slivered almonds, and a sprinkle of edible dried rose petals. Serve hot with fragrant Basmati rice, naan, or paratha.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.